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Black Bean Quinoa Chili combines black beans, diced tomatoes, vegetables and quinoa into a delicious, easy to make chili! Perfect for the busy holiday season, a weeknight or anytime! {gluten free, vegan} Thank you to Hunt’s Tomatoes for sponsoring this post.

During the busy holiday season (or any weeknight for that matter), easy recipes like this Black Bean Quinoa Chili are a lifesaver. With a little advance prep work, i.e. chopping vegetables, and key pantry staples, this delicious, healthy chili can be whipped together in minutes!…

This is a sponsored conversation written by me on behalf of Tyson. The opinions and text are all mine.

An Easy Buffalo Chicken Avocado Wrap recipe with spicy, protein-packed chicken, lots of veggies that is made in minutes is great for a quick after school snack, a light lunch, or any time!

Back to school time is upon us! Whether your kids (or you) are already back to school or getting ready to in the next couple weeks, it is an exciting time…and busy. From gathering school supplies to homework to activities, quick and easy snacks for after school is essential. This Easy Buffalo Chicken Avocado Wrap is packed with spicy, buffalo chicken, lots of vegetables, cheese all wrapped in a tortilla. It is nutritious, tasty and can be made in minutes!…

Black Bean Corn Edamame Salad is a little spicy, packed with vegetables and protein, and tastes delicious! Thank you to Pompeian for sponsoring this post as part of the Pantry Insiders program.

With the holiday season quickly approaching, I like to have healthy, easy recipes on hand for easy lunches and quick weeknight dinners. This Black Bean Corn Edamame Salad is made with simple, wholesome ingredients that are naturally flavorful. This salad is delicious for a light meal yet can be made heartier with the addition of cooked quinoa (I use 2 cups cooked for this recipe) or shredded rotisserie chicken. This salad recipe is very flexible and the ingredients can be adjusted to taste….

Get a protein-packed breakfast in minutes with this Spicy Black Bean Breakfast Burger. Perfect for when you want something quick, healthy and delicious!

Lately, I have been feeling more tired than usual and end up hungry in the late mornings. With intense morning workouts and spending long days caring for the kids, I am thinking it might be time to change up my breakfast routine and get a little more protein. My usual breakfast consists of oatmeal with cocoa powder, flax seed meal and a banana.

While I occasionally deviate to something with a little more protein, like Greek yogurt with berries or a smoothie, it always comes back to carb-heavy oatmeal. It’s quick to make, and I really like a hot breakfast. Thankfully this Spicy Black Bean Breakfast Burger has become the protein-packed solution to my breakfast woes.

Buffalo Aioli takes a basic aioli recipe and transforms it into something extraordinary…buffalo style! A bowl, a whisk, a few simple ingredients, and 5 minutes are all you need to make this easy recipe.

Aioli is one of those accompaniments that I always enjoy at restaurants. It puts an upscale twist on the simplest sandwiches, burgers, vegetables and has the ability to turn a simple plate of fries into frites! For whatever reason, it never occurred to me how easy aioli is to make at home. Then one night, we were making oven fries, and I wanted to do something to dress them up. I had an egg yolk leftover from another recipe, we are crazy for anything buffalo, and from there it was a natural progression to become Buffalo Aioli!
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Chipotle Quinoa Chili is packed with heart-healthy proteins from quinoa and beans, and a smokiness from the chipotle chiles. Made in 30 minutes, perfect for a weekday supper! {vegan, gluten free}

This winter has been exceptionally cold and snowy, with weather extremes everywhere it seems. For me, nothing combats these winter chills quite like a tasty bowl of chili. This Chipotle Quinoa Chili is healthy comfort food that will warm you up from the inside out. There is a little heat from some green chiles, a subtle smokiness from the chipotle chiles and all around goodness from the protein-packed beans and quinoa. I had never had quinoa in chili until this recipe, and it is a delicious addition! Quinoa adds a wonderful texture, adds some protein and fiber, and makes the chili seem especially hearty….

After making the Spinach Lasagna Cups recipe for last Sunday, I had another tasty idea pop into my head that I had to make right away – Buffalo Chicken Lasagna Cups. I don’t typically like to share similar recipes back-to-back, but these were so good, they simply could not wait.

Buffalo Chicken Lasagna Cups are made with layers of cheese, veggies, spicy, buffalo-sauce soaked shredded chicken and more cheese. In other words, they combine some of the most delicious game day foods (or any day foods, duh!) into a wonderful, bite-sized lasagna. The concept is the same as the Spinach Lasagna Cups, with lasagna-style layering, using wonton wrappers in place of noodles. They are quick and easy to make, and bake up in a snap!…

With the Big Game just around the corner, I have been putting the finishing touches on my menu planning and coming up with some fun recipes. In fact, it’s almost like planning for the holidays – mass quantities of lots of tasty foods to share with family and friends!

After making Sweet Potato Hummus, I have been looking forward to making more varieties of homemade hummus. This time I thought something a little spicy was in order ~ something like Jalapeno Hummus! With just a few simple ingredients and a food processor (or blender), you are 10 minutes away from one of the best hummus recipes ever! Jalapeno Hummus is flavorful without being too spicy. All of the flavors blend very nicely, with a little jalapeno kick at the end. The recipe can easily be doubled (or tripled!), making Jalapeno Hummus ideal for game day entertaining.

Southwestern Stuffed Sweet Potatoes are filled with corn, black beans, Greek yogurt, tomatoes with chiles and more! Kick off the New Year in a healthy way with these nutritional powerhouses!

After spending most of December in a butter and sugar coma, I always look forward to January. The start of the new year always inspires me to focus back on healthier recipes, including lots of fruits and vegetables. Ever since the summer, I have wanted to make a Corn and Black Bean Salad. What I had in mind was a healthy vegetable-rich salad taking advantage of the bounty of summer garden produce. I never got around to making it, so just slotted it for next summer. Then it occurred to me – why wait until summer when I have the garden essentials I need already in my pantry with Del Monte® vegetables and tomatoes!…

From busy weeknights to inexperienced cooks and everything in between, Quick and Easy Salsa Chicken is a simple yet tasty recipe that everybody needs to have in their recipe box.

Quick and Easy Salsa Chicken is a great choice for when you’re looking to make something fast that is healthy too. It can be made in less than 15 minutes, and this recipe is very hands off, just put everything in the pan and cook. Cutting the chicken into bite-size pieces inevitably speeds up the cooking process for the chicken. While I listed the measurements for what I used in the recipe below, this recipe is very flexible and these amounts are not strict. Just make sure the salsa covers your chicken and you’re good to go!…

Three Bean Vegetarian Chili is so good, carnivores will not miss the meat! This healthy chili takes only 30 minutes to make, and leftovers reheat well. {vegan, gluten free}

Three Bean Vegetarian Chili, also known as “Veg Head” Chili, is one of our favorite recipes to make during the cooler months. This chili is hearty enough to satisfy meat eaters and vegetarians (and vegans!) alike…due to the addition of the third bean ~ refried beans! The refried beans are an unexpected addition that thickens the chili perfectly and gives it a the nice hearty texture. Combined with the other beans and all of the vegetables and spices, this chili has quickly become a family favorite….

Baked Barbecue Chicken is a quick and easy recipe for enjoying a classic favorite, made in a healthy way. For some reason, Barbecue Chicken always makes me think of summer, but we enjoy this dish no matter what the weather is outside – even when there are several feet (!!) of snow on the ground! Perhaps it’s a little too early to be discussing snow…

The concept of Baked Barbecue Chicken is not new to the blog. I have made a few tweaks to the previous recipe to simplify the process and yield a shorter cooking time ~ all with great results. This recipe is very easy. You can make your own barbecue-style sauce (like this easy pantry sauce or this one if you like some spice). If you prefer, a store-bought sauce also works great. The recipe can easily be adjusted to yield more or fewer servings to fit your needs. I like to make plenty of extras because barbecue chicken is so versatile and leftovers can be transformed into something different for a quick and easy weeknight supper….

Buffalo Chicken Quinoa Salad is a delicious entree salad made with quinoa, broccoli, carrots, tossed with a healthier version of buffalo chicken. Quick and easy, perfect for a weeknight!

This Buffalo Chicken Quinoa Salad is darn near perfection. We start with warm, shredded chicken tossed in a lighter buffalo sauce; add sautéed vegetables and combine it with the ever trendy (and tasty!) quinoa. Sprinkle blue cheese (or cheddar) on top, as desired, and you’re looking at a delicious and healthy Buffalo Chicken Quinoa Salad.

Not only is this salad am-a-zing, but it can be made in under 30 minutes! The quinoa and chicken cook simultaneously, allowing plenty of time to prepare and sauté the vegetables and whisk together the sauce. Put it all together and dinner is served! (Leftovers make great lunches too)

Make quinoa: In a medium sauce pan, put rinsed quinoa and vegetable broth and bring to a boil. Cover and reduce heat to a simmer for 15 to 20 minutes. Let sit for 5 minutes and then fluff quinoa with a fork.

Poach chicken: While the quinoa is cooking, place chicken in medium pot, and add enough water to cover chicken. Bring to a boil, cover and reduce to a simmer; cook for 5 minutes. Remove pan from heat and let chicken stand, covered until cooked through (about 12 to 14 minutes). Remove chicken from liquid and shred with 2 forks.

While quinoa and chicken are cooking, sauté the vegetables. Spray a nonstick skillet with cooking spray and heat over medium high heat. Add broccoli, carrots and the whites of green onions, and sauté for 5 minutes, or until desired crisp-tenderness. Set aside.

Baked Buffalo Chicken Tenders are made with simple pantry ingredients, and because they are so delicious and easy, they have become a fixture in our dinner rotation. The seasoned flour gives an interesting boost of flavor to these otherwise basic baked chicken tenders. It also is a nice complement to the hot and spicy buffalo sauce. While either buttermilk or egg whites work great for moistening the chicken before breading, I tend to prefer the tang from the buttermilk. The buffalo sauce makes a modest amount to contribute the spicy buffalo flavor without excess, thus making it a bit lighter. The result is a spicy buffalo baked chicken dish that is as delicious as it is easy. The recipe also halves easily, making a simple dinner for 2. I enjoy my buffalo chicken plain, but it is also delicious served with your favorite side of blue cheese dressing for dipping.

Working with one tender at a time, dredge chicken in flour mixture, then dip in buttermilk and then toss with bread crumbs, making sure chicken is coated, and then place on prepared baking sheet. Repeat with remaining tenders.

Spray tops of chicken with olive oil cooking spray. Bake for 20 minutes, or until chicken is thoroughly cooked.

Meanwhile, whisk the hot sauce and butter until combined. Once chicken is done, remove from oven and drizzle with hot sauce mixture, making sure to flip to get both sides.. Serve immediately.

One of our favorite cuisines is Mexican, and an essential accompaniment is (of course) guacamole. For a while now, I have been saving recipes for guacamole and finally decided it was time to make my own. I wanted to give it with a healthy twist incorporating one of my favorite foods – enter Edamame Guacamole.

This guacamole did not disappoint. There are little flecks of edamame throughout, adding a protein and fiber boost. Along with the good fats from the avocado, this guacamole is a nutrition powerhouse. The combination of the onion, chile and salsa (I used medium) give this guacamole some zip without being overpowering. Below I listed the amounts that I used, but really everything can be adjusted to taste. It is such a flexible and forgiving recipe. This Edamame Guacamole tasted so fresh and delicious, I almost grabbed a bag of baked tortilla chips and some crudites and called it dinner. Almost….but I needed to save some for a special recipe that I will be sharing with you tomorrow. Edamame Guacamole meets an old childhood favorite!

Baked Cayenne-Rubbed Chicken with Avocado Salsa is one of those dishes that combines very simple ingredients to make something versatile, classic and delicious. The spice rub is an easy way to add flavor to the chicken without any added fat or calories, keeping things nice and light.

The avocado salsa topping is also a combination of simple, fresh ingredients. The creamy avocado cools the spicy chicken, and the red onion complements everything quite nicely. While delicious as-is, I can also envision adding some black beans or corn to the salsa or served as a simple side.

The chicken can be made ahead and stored in the refrigerator until you are ready to bake, and the recipe halves easily to serve dinner for two.

In the meantime, prepare the salsa. Put red onion and remaining lime juice in a medium bowl and let sit. Just before serving, mix in avocado and season with salt and pepper to taste. Serve salsa over chicken.

It seems sriracha sauce is everywhere these days. I was excited to find a baked chicken recipe using sriracha, but based on my preference, wanted to use chicken breast instead of drumsticks and thighs. Of course when cooking with leaner, boneless/skinless cuts, such as chicken breast, modifications are required in order to achieve tender and juicy meat. Well, the first time I made this with chicken breast, I intentionally did not adjust for this to see what would happen and guess what…it was dry! But the flavor was amazing, so I knew it was worth further experimentation. With a few simple tweaks, the result was exactly what I was hoping for ~ moist and tender, spicy sriracha chicken breast baked in the oven. Keep in mind, the sriracha sauce has some heat, so adjust the amount accordingly. We enjoyed this with edamame brown rice.

In a large bowl, whisk together the minced whites of the green onions, hoisin sauce, ginger, garlic, salt, lime juice, sriracha sauce, and seasoning.

Working with once piece at a time, place chicken breast in the bowl and coat with sauce (note: the sauce is pretty thick). Place chicken breast in baking dish and repeat with remaining pieces of chicken. Pour any remaining sauce over the chicken.

Cover baking dish with with foil. Bake for 35-40 minutes, or until chicken is thoroughly cooked. Place chicken on serving dish(es) and top with green onion greens and sesame seeds.

Notes

Make ahead tip: Prepare chicken and sauce per the above and refrigerate until ready. Take chicken out of the refrigerator and then preheat the oven. Bake as usual.

One of my favorite things about the fall season (aside from an abundance of pumpkin recipes) is chili. Not any chili will do, however…there are only a few chili recipes that I actually like. Each is as good as the next, and they all have one thing in common. They are vegetarian, and so delicious that you don’t miss the meat!

This Black Bean Chili with Roasted Butternut Squash is a new recipe to add to my chili repertiore. It rivals my go-to recipe and then some. The butternut squash adds a little more work to this recipe, but it’s definitely worth it. I found some pre-cut cubes of butternut squash, which is what I used this time. It definintely cut down on prep time. But if you’re looking at a beautiful butternut squash and wondering what to do with it, I highly recommend trying this chili.

When I was flipping through a recent magazine for the second time, I was a little surprised to see that I flagged something called ‘Stovetop Chili Mac.’ It’s not something that I would typically make, based on title alone. After a quick glance, I could definitely see the potential in this dish – increase the veggies, give it some kick,…and we find ourselves with the delicious Spicy Beef and Zucchini Pasta.

The beef and zucchini sauce was a spicy and flavorful topping on top of pasta, which is a nice change from your every day bolognese. The preparation of this sauce reminds me of my go-to taco recipe though. This recipe makes plenty, so enjoy pasta for dinner and then tacos for lunch the next day. That’s what we did!

In a large pot of boiling water, cook pasta according to package instructions. Drain and return to pot.

Meanwhile, in a large skillet, heat oil over medium. Add onion, peppers and garlic and cook until onion is translucent and peppers are soft (about 5 minutes).

Increase heat to medium high, add beef and break it up with a wooden spoon. Cook until no longer pink. Add chili powder and cumin, and cook until fragrant (about 1 minute). Season with salt and pepper.

Add zucchini and cook until tender. Add tomatoes, bring to a simmer and cook until mixture is thickened and heated through.

Divide pasta among 4 bowls, top with meat sauce, and sprinkle with cheese.

It is not very often that a new recipe immediately leaps way to the top of the list. But when I saw a tasty recipe in Experience Life magazine, I think my heart skipped a beat with excitement. I got that ‘I just found a recipe that will change your life’ feeling. Cheese, black beans, green onions, garlic and spices, all nestled in a tasty little jalapeno? Seriously? Time to fire up the grill!

In fact, I was tempted to simply grab a spoon and eat the filling straight from the bowl.

I resisted and instead stuffed these beautiful jalapenos. The result is a delightful, healthy twist on a jalapeno popper.

This heavenly dish makes for a perfect appetizer at any summer gathering, yet is easy enough to whip together for a light weeknight dinner. Enjoy and have a great weekend!

Sometimes is pays to be picky. Or at least to be cooking for picky guests. I was hosting a summer get together and, by request, was making my “Magic Hamburgers.” However I knew one of my guests would not eat ground beef, so I was on a two-fold mission: find something delicious that she will like and find something with ingredients I already have.

Enter Sweet & Spicy Barbecue Chicken. Mission accomplished.

I am so thankful for my picky dinner guest. If not for her, I would not have found this recipe and my life in the kitchen would not be the same.

In all seriousness, this barbecue sauce is incredible. I love that it is so easily made from basic ingredients commonly found in the pantry. The hot sauce, along with the black pepper, add the perfect zing which can be altered to your heat tolerance. I prefer using chicken tenders, though you can easily adapt this recipe to whatever part of the chicken you like to grill. It also makes for great barbecue chicken sandwiches.